Red Tomato Ketchup Food

HOMEMADE TOMATO KETCHUP

Steps:

• Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
• Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
• Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
• Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.

RED TOMATO KETCHUP

Steps:

• Blanch and peel tomatoes.
• Cut them in large chunks.
• Peel onions and apples.
• In processor pulse onions, celery, apples and peppers; do not pulverize them--leave them in approx 1/2-inch cubes.
• In large saucepan, stir everything together except the sugars.
• Cook medium low heat for 1 hour stirring now and then.
• Add sugars and continue cooking another 2 hours stirring now and then.
• Do not cover while cooking your ketchup!
• Pour into sterilized jars; wipe rim.
• Cover to seal.

EDITH'S RED TOMATO CHOW-CHOW

Steps:

• Combine all ingredients in a large pot (preferably non-stick) and bring to a boil.
• Reduce heat and simmer for 1-1/2 to 2 hours or until desired consistency is reached.
• Stir very often to prevent burning.
• Pack into sterilized jars and seal.